Fennel and Potato Soup – Cozy Comfort in a Bowl
This creamy and comforting fennel and potato soup is easy to prepare, deeply flavorful, and perfect for batch cooking. Made with fragrant fennel, soft potatoes, and savory broth, it’s an ideal plant-based meal for cozy days or make-ahead lunches.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Ingredients
- freshly ground black pepper to taste
- 4 medium potatoes (such as Yukon Gold, peeled and cubed)
- 1 fl oz olive oil (extra virgin)
- salt to taste
- 1/2 tsp caraway seeds
- chives for garnish (finely chopped for presentation)
- 6 cups vegetable broth (preferably low sodium)
- 1 tsp salt
- 1 fennel bulb (trimmed and roughly chopped)
- 2 onions (large, peeled and chopped coarse)
- 2 garlic cloves (minced)
Instructions
1. Start by melting the oil in a large heavy-based saucepan over medium heat.
2. Add the chopped onions, minced garlic, and a pinch of salt. Cook while stirring occasionally for about 7 minutes, or until the onions have softened and become translucent.
3. Next, add the fennel into the saucepan and continue cooking for an additional 3 minutes.
4. Once the fennel has softened slightly, add the diced potatoes and caraway seeds, stirring them into the mixture.
5. Pour in the vegetable stock and bring the mixture to a boil. Then, lower the heat to maintain a steady simmer.
6. Allow the soup to cook for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
7. Remove the pan from heat and let it cool slightly before transferring the mixture to a blender or food processor.
8. Purée the soup until it is smooth. If you prefer a thinner consistency, add a splash or two of vegetable stock or water and blend again.
9. Return the puréed soup to the saucepan, taste, and season with salt and pepper as needed.
10. Gently reheat the soup over low heat until it is piping hot. Serve immediately garnished with snipped chives for a burst of fresh flavor.
Notes
This fennel and potato soup stays good in the fridge for up to 4 days in an airtight container. The flavors improve after a day or two.
To freeze, let the soup cool completely, then transfer to freezer-safe containers. It keeps well frozen for up to 3 months.
To reheat, thaw in the fridge overnight if frozen, then warm on the stovetop over medium-low heat. Add a splash of broth or water if needed and adjust seasoning to taste.
Garnish with fresh chives just before serving for added color and flavor.
Find it online: https://cookingwithramsay.com/fennel-and-potato-soup/